Description
A comforting and creamy potato and leek soup, perfect for chilly days.
Ingredients
Scale
- 4 cups chopped leeks
- 2 cups diced potatoes
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped leeks and sauté until soft, about 5 minutes.
- Add diced potatoes and vegetable broth, bring to a boil.
- Reduce heat, cover, and simmer for about 20 minutes until potatoes are tender.
- Puree the soup using an immersion blender until smooth.
- Stir in heavy cream and season with salt and black pepper.
- Serve hot, garnished with a drizzle of olive oil.
Notes
- For a vegan version, substitute heavy cream with coconut cream or omit it.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg